Ingredients
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6 slices Thick-Cut Bacondiced
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1 Small Red Oniondiced
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2 Large Carrotsfinely chopped
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3 cloves Garlicminced
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Sea Salt and Black Pepperto taste
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2 TBS Chickpea Flour
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1/2 cup clam juice
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2 cups Whole Milk
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1/2 cup Heavy Cream
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1 pound Yukon Gold Potatoespeeled and cubed
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1/2 tsp Old Bay Seasoning
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1 tsp Fresh Thyme
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2 6.5-oz. Cans Minced Clamsincluding juice
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3 TBS Fresh Parsleychopped
Directions
It’s like sitting down at a Boston harbor restaurant. This is a very tasty soup. My family often request this for dinner. It is a hearty meal in itself. Just add some crusty bread for dipping. It has a variety of ingredients that really brings the taste out of the soup.
Steps
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1
Done
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Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside. |
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2
Done
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Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently. |
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3
Done
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Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine. |
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4
Done
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Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes. |
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5
Done
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5. Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy! |
